Truly Scrumptious Baby: My complete feeding and weaning plan for 6 months and beyond. Holly Willoughby

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BROCCOLI

      Makes 160ml/5¹/₂fl oz | Suitable for freezing (8 ice cubes)

      100g/3¹/₂oz broccoli florets, cut into small pieces (stalks and all)

      Put the broccoli in a saucepan and cover with water. Bring to the boil, then reduce the heat, cover the pan and simmer for 5–7 minutes or until tender. Drain over a bowl, saving 3 tablespoons of the cooking water. Place the broccoli and the saved water in a food processor, or use a hand blender, and purée until smooth.

      COURGETTE

      Makes 160ml/5¹/₂fl oz | Suitable for freezing (8 ice cubes)

      1 courgette (about 200g/7oz), sliced (and peeled, if you like)

      Put the courgette in a saucepan and cover with water. Bring to the boil, then reduce the heat, cover the pan and simmer for 3–5 minutes or until tender. Drain – as the courgette is quite watery, there is no need to save any of the cooking water – and purée until smooth in a food processor or using a hand blender.

      BUTTERNUT SQUASH

      Makes 200ml/7fl oz | Suitable for freezing (10 ice cubes)

      225g/8oz butternut squash, peeled, deseeded and cut into 1cm/¹/₂in chunks

      Put the squash in a saucepan and cover with water. Bring to the boil, then reduce the heat, cover the pan and simmer for 10–12 minutes or until tender. Drain over a bowl, saving 2 tablespoons of the cooking water. Place the squash and the saved water in a food processor, or use a hand blender, and purée until smooth.

SWEET POTATO

      Makes 200ml/7fl oz | Suitable for freezing (10 ice cubes)

      200g/7oz sweet potato, peeled and cut into 1cm/¹/₂in chunks

      Put the sweet potato in a saucepan and cover with water. Bring to the boil, then reduce the heat, cover the pan and simmer for 10–12 minutes or until tender. Drain over a bowl, saving 3 tablespoons of the cooking water. Place the sweet potato and the saved water in a food processor, or use a hand blender, and purée until smooth.

      GREEN BEAN

      Makes 160ml/5¹/₂fl oz | Suitable for freezing (8 ice cubes)

      100g/3¹/₂oz fine green beans, trimmed and quartered

      Put the beans in a saucepan and cover with water. Bring to the boil, then reduce the heat, cover the pan and simmer for 8–10 minutes or until tender. Drain over a bowl, saving 2 tablespoons of the cooking water. Place the beans and the saved water in a food processor, or use a hand blender, and purée until smooth. (You may need to press the purée through a sieve for a smooth consistency.)

      POTATO

      Makes 200ml/7fl oz | Suitable for freezing (10 ice cubes)

      200g/7oz potato (such as Maris Piper), peeled and cut into 1cm/¹/₂in chunks

      1. Put the potato in a saucepan and cover with water. Bring to the boil, then reduce the heat, cover the pan and simmer for 12–15 minutes or until tender. Drain over a bowl, saving 3–4 tablespoons of the cooking water.

      2. Transfer the potato to a bowl, then gradually add the saved water and mash between each addition until smooth. It’s best to mash the potato with a fork, rather than puréeing it, as it has a tendency to become really sticky and glue-like when blended.

FRUIT PURÉES

      As with the vegetable purées, start with single fruits to check for an allergic reaction. If there is no adverse reaction to one fruit, then you can try your baby on any of the purées here, and also mix them with baby cereal and/or your baby’s usual milk. At this stage, be mindful of introducing citrus fruit and berries slowly as they can cause an allergic reaction.